I recently came across this century old description of Japanese sake and was thrilled to learn about it’s author, Lafcadio Hearn (1850-1904), a greek born writer who became one of the first western writers to document Japan. He had a Japanese wife and lived in Japan from 1890 until his death in 1904. The article […]

I recently came across this century old description of Japanese sake and was thrilled to learn about it’s author, Lafcadio Hearn (1850-1904), a greek born writer who became one of the first western writers to document Japan. He had a Japanese wife and lived in Japan from 1890 until his death in 1904.

The article I found is from a 1907 Colorado newspaper, the Littleton Independent, and was published about 3 years after Hearn’s death. The article outlines his musings on Japanese sake.

It is fun as it describes drinking traditions at Japanese banquets, which many modern day visitors to Japan will well recognize. I also love the description of the intoxication effects of sake: “Luminous exhilaration… then you get very sleepy.” Hope you enjoy this fun time capsule from the early days of sake’s introduction to the west.

POTENT LIQUOR IS SAKE

Lafcadio Hern’s testimony as to Strength of Japanese Wine.

There is no liquor in the world upon which a man becomes so quickly intoxicated as Japanese sake (rice wine), and yet none of which the effects last so short a time. The intoxication is pleasant as the effect of opium or hasheesh. It is soft, pleasant, luminous exhilaration, everything becoming brighter, happier, lighter; then you get very sleepy.

At Japanese dinners it is the rule to become slightly exhilarated, but not to drink enough to talk thickly or walk crooked. The ability to drink at banquets required practice – long practice.

There are banquets of many kinds, and the man who is invited to one at which extensive drinking may be expected is careful to start in upon an empty or almost empty stomach. By not eating one can drink a good deal. The cups are very small and of many curious shapes. One may be expected to empty 50. A quart of sake is a good deal; two quarts require iron nerves to stand. But among the Japanese there are wonderful drinkers. At a military officer’s banquet a captain offered me a tumbler holding a good pint of sake. I almost fainted at the sight of it, for it was only the first. But a friend said to me: “Only drink a little and pass it back,” which I did. Stronger heads emptied cup after cup like water. – Letters of Lafcadio Hearn.

Littleton Independent Newspaper Feb 8, 1907

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=164252014-10-09T14:26:05Z2014-10-09T14:26:05ZThank you for reading the UrbanSake.com RSS Feed!

Do you want to take your sake knowledge to the next level and get certified as a Sake Adviser? Open to hospitality industry professionals as well as serious sake enthusiasts, this Sake Adviser course will dive deep into the world of sake. Learn about the history of sake, all about sake ingredients, sake tasting and […]

Do you want to take your sake knowledge to the next level and get certified as a Sake Adviser? Open to hospitality industry professionals as well as serious sake enthusiasts, this Sake Adviser course will dive deep into the world of sake. Learn about the history of sake, all about sake ingredients, sake tasting and the sake classification system. During the course of the seminar, we will also taste and examine 16 unique sakes to show you the depth and breath of sake production today.

CERTIFIED SAKE ADVISER
Introductory Sake Course for Professionals and Serious Sake Enthusiasts. The Sake School of America is endorsed by the Sake Service Institute International (SSI), the largest organization of sake sommelier certification in Japan.

Upon completion of the course and passing the Sake Adviser exam, you will receive the Sake Adviser certificate and pin.

About the Sake School of AmericaSAKE SCHOOL OF AMERICA is an education and training center of Sake, Shochu, and Japanese liquors, for Sake professionals and enthusiasts to expand knowledge and to explore further enjoyment of the category.

SAKE SCHOOL OF AMERICA aims toward fostering higher appreciation and memorable drinking and dining experiences. We are fully committed in educating trade professionals and enthusiasts alike, to promote Sake in faraway countries at the same level of understanding and of enjoyment as is in its homeland of Japan.

In the 1980’s in Japan, Jizake fine artisan Sake climbed to popularity as consumers discovered tantalizing flavors and aromas from microbrewers crafted in remote breweries, some with legendary tales which date back centuries. When this best kept secret arrived in US during the 1990’s, Americans too were quickly enamored, charmed by “the novel Jizake”, the finesse, and pure joy. Then came Shochu, Ji-Beer, and now, a resurgence of Junmai and Honjozo Sake.

Nowadays, with a variety of specialized foods covering the spectrum, from casual dining, trendy Sushi bars, authentic Izakayas, to fancy Kaiseki, there’s a Jizake suitable for any dish and Nigori Sake, shochu, Japanese Ji-Beer, Umeshu, and other interesting brews. The world of Sake is a joyful exploration into Japanese culture, cuisine, and the brewing art.

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=163222014-07-29T04:29:01Z2014-07-29T04:29:01ZThank you for reading the UrbanSake.com RSS Feed!

Longtime readers of Urban Sake will know that I am a devoted fan of Cup Sake! So much so, I organized a cup sake week back in 2009! Cup sake week never took off, but I still love my single serving cup sake every chance I get. My hopes for a cup sake renaissance got […]

Longtime readers of Urban Sake will know that I am a devoted fan of Cup Sake! So much so, I organized a cup sake week back in 2009! Cup sake week never took off, but I still love my single serving cup sake every chance I get.

My hopes for a cup sake renaissance got a big boost this year with the opening of Azasu, a new cup sake izakaya on the lower east side. The masterminds behind Azasu are none other than Christy and Gaku Shibata, owners of the more upscale and much loved Yopparai.

The name “Azasu” is a fun and more informal contraction of the polite “arigatou-gozaimasu”, which means “thank you” in Japanese. The keyword here is informal, as Azasu strikes the perfect note between casual and cool. The seating is mostly large shared tables which is perfect for gathering in groups and making new friends.

Panda Cup from Gifu

A word about the food. The offerings are yummy Japanese comfort foods with an emphasis on deep fried deliciousness. Don’t tell my cardiologist, but the french fries at Azasu are darn near the best fried potato thing in New York. Another highlight is the Takoyaki or octopus pancake balls, which are house made and heavenly. The menu is rounded out by classic crust-less white bread sandwiches and potato salad.

What pairs perfectly with all these izakaya classics? Well, if you said Cup Sake, you get an A+! There are a wide variety of cup sakes on offer at Azasu. Some of my recommended favorites include:

Aomori Otokoyama by Hachinohe Shuzo in Aomori. Don’t be confused as there are two “Otokoyama” or Man’s Mountain sakes on the list at Azasu. I prefer the one from Aomori. This brewery is also the maker of the cult Mutsu Hassen sake that is currently only for sale in Japan. Their Junmai sake is rice-y, smooth and quite clean.

Panda Cup by Miyozakura Brewery in Gifu. The appeal of this Junmai cup starts with the playful panda design on the cup itself, but extends to the taste as well. You’ll appreciate the noticeably dry body of this sake with hints of lactic acid. Rice steamed rice aroma, too.

Houraisen Honjozo by Sekiya Shuzo in Aichi. Being an alcohol added honjozo style of sake, look for an enhanced aroma on this sake. It has a nice dry finish and full, round flavor on the mid-palate.

Whichever sakes you choose, no one goes home empty handed as one of the highlights of a night at Azasu is being able to take all your empty cups home with you at the end of the night. Frolicking panda cup pen holder anyone?

]]>1Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=160322014-06-10T22:39:38Z2014-06-10T03:36:14ZThank you for reading the UrbanSake.com RSS Feed!

Do you want to take your sake knowledge to the next level and get certified as a Sake Adviser? Open to hospitality industry professionals as well as serious sake enthusiasts, this Sake Adviser course will dive deep into the world of sake. Learn about the history of sake, all about sake ingredients, sake tasting and […]

Do you want to take your sake knowledge to the next level and get certified as a Sake Adviser? Open to hospitality industry professionals as well as serious sake enthusiasts, this Sake Adviser course will dive deep into the world of sake. Learn about the history of sake, all about sake ingredients, sake tasting and the sake classification system.

CERTIFIED SAKE ADVISER
Introductory Sake Course for Professionals and Sake Enthusiasts. The Sake School of America is endorsed by the Sake Service Institute International (SSI), the largest organization of sake sommelier certification in Japan.

Upon completion of the course and passing the Sake Adviser exam, you will receive the Sake Adviser certificate and pin.

About the Sake School of AmericaSAKE SCHOOL OF AMERICA is an education and training center of Sake, Shochu, and Japanese liquors, for Sake professionals and enthusiasts to expand knowledge and to explore further enjoyment of the category.

SAKE SCHOOL OF AMERICA aims toward fostering higher appreciation and memorable drinking and dining experiences. We are fully committed in educating trade professionals and enthusiasts alike, to promote Sake in faraway countries at the same level of understanding and of enjoyment as is in its homeland of Japan.

In the 1980’s in Japan, Jizake fine artisan Sake climbed to popularity as consumers discovered tantalizing flavors and aromas from microbrewers crafted in remote breweries, some with legendary tales which date back centuries. When this best kept secret arrived in US during the 1990’s, Americans too were quickly enamored, charmed by “the novel Jizake”, the finesse, and pure joy. Then came Shochu, Ji-Beer, and now, a resurgence of Junmai and Honjozo Sake.

Nowadays, with a variety of specialized foods covering the spectrum, from casual dining, trendy Sushi bars, authentic Izakayas, to fancy Kaiseki, there’s a Jizake suitable for any dish and Nigori Sake, shochu, Japanese Ji-Beer, Umeshu, and other interesting brews. The world of Sake is a joyful exploration into Japanese culture, cuisine, and the brewing art.

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=160942014-04-08T21:02:37Z2014-04-08T21:02:37ZThank you for reading the UrbanSake.com RSS Feed!

Calling all Sake Sommeliers! SSI and Sake School of America are hosting the 4th World Sake Sommelier Competition! Are you a sake professional and want to get in on the action? Email by May 20th to apply your spot for regional competitions in LA, Chicago or NYC. Details below! Sake Service Institute International presents 4th […]

Calling all Sake Sommeliers! SSI and Sake School of America are hosting the 4th World Sake Sommelier Competition! Are you a sake professional and want to get in on the action? Email by May 20th to apply your spot for regional competitions in LA, Chicago or NYC. Details below!

Sake Service Institute International presents4th World Sake Sommelier Competition
Application Inquiry: info@sakeschoolofamerica.com
Application Due : May 20th
US Pre-Selection : May 27th
Los Angeles Regional Competition : June 12th
Chicago Regional Competition : June 16th
New York regional Competition : June 25th
Semi-Final in Tokyo : September 19th & 20th
Final in Tokyo : September 20th

Apply Now!
Application Inquiry: info@sakeschoolofamerica.com
To qualify, enter in: US Regional Competitions in Los Angeles, Chicago and New York

Competitors traveling to the Semi-Final and Final World Competition in Tokyo receive US$ 1,000 to cover travel fees, plus two nights’ hotel stay.

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=160222014-02-16T23:57:17Z2014-02-16T09:32:27ZThank you for reading the UrbanSake.com RSS Feed!

Have you ever dreamed of traveling to Japan’s best Sake regions, meeting the sake brewers and drinking the very best sake on the planet? Now you can! I hope you’ll consider joining me on our next Sake Journey to Japan from March 12-19! The best way to learn about our tour is to visit the […]

Have you ever dreamed of traveling to Japan’s best Sake regions, meeting the sake brewers and drinking the very best sake on the planet? Now you can!

I hope you’ll consider joining me on our next Sake Journey to Japan from March 12-19! The best way to learn about our tour is to visit the Sake Journey’s website. You can see our Detailed itinerary and learn all the details! Here are some highlights:

Dive deep into the hidden world of Tokyo Izakaya (sake pubs). We’ll be guided by Izakaya expert Kiwako Kurashima

Meet Sake Brewery owners and workers and get the rare chance to watch their work up close.

Enjoy and savor the best sakes on the planet. You’ll taste rare and exotic sakes you cannot buy – even in Japan!

Visit Japan’s largest sake festival – Niigata’s SAKE NO JIN!

Tour behind the scenes at three magnificent Breweries: Hakkaisan, Nanbu Bijin and Dewazakakura.

Our very small tour size gives you lots of time for questions, fun and sharing sake!

The Tour cost includes all accommodations in Japan, almost all meals and all travel within Japan. See our itinerary for all details on costs. I hope you’ll consider joining our tour! I can’t wait to visit Japan’s Sake Country with you!!

]]>1Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=159912014-01-02T13:47:15Z2013-12-31T23:28:27ZThank you for reading the UrbanSake.com RSS Feed!

Another year has come and gone. Like sands through the hourglass, so are the sakes of 2013… Year after year, I produce this semi-serious “Golden Masu Award” roundup, which is my totally biased take on the superior sakes, bodacious brews and nihonshu of note of the past year. The biggest change for me was that […]

Another year has come and gone. Like sands through the hourglass, so are the sakes of 2013… Year after year, I produce this semi-serious “Golden Masu Award” roundup, which is my totally biased take on the superior sakes, bodacious brews and nihonshu of note of the past year.

The biggest change for me was that this year I began working as Brand Ambassador for Hakkaisan Sake Brewery. This has given me the amazing opportunity to travel, teach and introduce Hakkaisan sake to the world. That’s a wonderful thing, since Hakkaisan was my first premium sake back in 2005 and really changed my life. To avoid any whiff of conflict of interest, going forward I’ll exclude Hakkaisan from my all-in-good-fun “Golden Masu Award“, but for me, Hakkaisan is already an Golden Masu All Star in the Sake Hall of Fame.

That being said, there is a lot of fun sake to celebrate. So with a fond memory of the ghost of kanpais past, and an eye towards the spirit of kanpais future, let’s check out the Golden Masu winners of 2013. No Sake, No Life…

When life gives you lemons – as the saying goes – of course, you make lemonade. And when your sake brewery is located smack dab in the middle of the famous Yoshino cedar forests of Nara Prefecture, it goes without saying, you make a Taruzake, or cedar cask aged sake. Taru sake was once very common in Japan as sake was brewed and stored in wooden barrels until steel brewing tanks came along in the early 20th Century. As such, Taru evokes an extremely old school and nostalgic sake vibe.

I’ve found that Yatagarasu Junmai Taru from the Kitaoka Honten Sake Brewery is a true classic of the Taru genre. For this style of cedar-laced sake, subtlety is king. Too much cedar and it’s like sipping grandma’s closet. For my taste, the Yatagarasu gets the balance just right. Enough cedar to invoke a lovely warm woody taste, but not at all overpowering. The clean, dry sake used is the perfect backdrop for the cedar taste. So, for the closest thing to sake time travel, transport yourself back to the days of the Samurai with just one sip of taru sake.

Most premium sake you see out there as been charcoal filtered before bottling to achieve a clarity and crystal clear body you just can’t achieve otherwise. There is a growing movement, however, towards “muroka” style sakes, which skip this charcoal filtering step and lets a sake show more of its ‘back-to-nature’ character. Murokas can be more dimensioned, slightly amber-ish in color and full of personality.

One of my favorite muroka sakes is the Naraman Bin Hiire Junmai Muroka from Fukushima’s Yumegokoro Sake Brewery. This junmai offers a flavor-forward palate laced with a nice minerality, all while maintaining its balance. Great full flavors that speak to the depth of what a muroka style sake can offer. A slightly higher alcohol at 16.5% adds a bit of vrooom that murokas need to get off the ground. If you’re just getting started exploring muroka sake, be sure to try this offering from Naraman. No better way to get a splash of sake personality than with a muroka.

If you press any sake enthusiast for the name of a sake rice variety, almost everyone will say “yamadanishiki” which is well loved in the industry for its ease of use, outstanding quality and great taste. It turns out however, that Yamanishiki may be too well loved, as rumors about shortages abound – demand simply outstrips supply. This got me thinking about other rice varieties and what some brewers are doing with heirloom rice and one name sprang to mind instantly: “Wataribune.”

7th Generation Sake Brewery President Takaaki Yamauchi of Ibaraki’s Huchu Homare Sake Brewery is a legend for his revival of the heirloom wataribune rice strain. Yamauchi-san was looking for a local sake rice to use at his brewery and heard tell of wataribune, but local farmers were no longer growing it. In fact no one was growing it. He thought it lost to history until he found some frozen seedlings at a local agricultural research center in Ibaraki. Using a mere tablespoon of seed, he worked with a local farmer to revive the lost rice varietal and in 1990 produced his first sake using wataribune.

Today, this amazing legacy gives us Wataribune 55 Junmai Ginjo. I can sincerely say this sake is always a joy to drink. It’s exceedingly smooth and has a hint of richness on the palate that just entices you to take another sip – and then another. Also, Wataribune 55 is an exceptionally well crafted and technically masterful sake. You can taste the history, hard work and dedication in every ounce. I think perhaps Wataribune was destined for success here in the U.S. – who could resist the story of this ultimate sake rice comeback kid?

Whenever I’m pouring sake at an event, I always get asked “Do you have any of that cloudy white sake? What’s it called?” Well, it’s called Nigori, and I’m always happy to introduce people to this unique style of sake. Nigori style sake is coarsely pressed after brewing, leaving bits of rice starch behind, which lend the milky white/cloudy character to its appearance. Styles of nigori vary widely from sticky sweet to quite dry and from thick and viscous to wispy and light.

If you find yourself with at least one foot in the nigori lover’s camp, take a gander at the much loved Kamoizumi Ginjo Nigori from the Kamoizumi Shuzo in Hiroshima. I know from personal experience, this is a Nigori Lover’s Nigori. It’s a ginjo grade sake, so you’ll note it’s lightly fortified with distilled brewer’s alcohol, which contributes much to the round and rich character of this creamy treat. The body is quite full and thick and will readily coat your glass. As this sake achieves a great balance between sweet and dry, you can pair it with many foods, but, with a nod to my sweet tooth, I especially enjoy it with desserts. A few sips of this nigori alongside a decadent wedge of chocolate cake or an over-sized chocolate chip cookie is a little slice of heaven. What better way to get your nigori on?! Kanpai!

Once upon a time, a wise gift recipient once said “The best gifts come in small packages.” Now, this person was probably someone who had just received a diamond ring or the keys to a Porsche. When it comes to sake brewery size however, I know there are top quality sakes made by large, medium and small sized breweries. And as for me, I’m always fascinated with top tier sakes coming from extreme micro breweries. We’re talking 2-4 people brewing a limited amount of sake. With a small team and a lot of determination, micro breweries can make magic.

One such place I got to know a little better in 2013 was Ryujin Shuzo in Gunma. Of the handful of brewery workers at Ryujin, TWO are guild-licensed Master Brewers known as “Toji”. Needless to say, having two master brewers on the team doubles the expertise and delivers some pretty outstanding sake. One such sake is the exquisite Oze no Yukidoke Junmai Daiginjo. This sake is smooth as silk and made with 100% yamadanishiki sake rice milled to 40% remaining. The palate sings with tropical fruit and banana notes paired with an enchanting aroma to match. Elegant, luscious, commanding and masterful – it is a sake to sip, savor and study. Truly a mega sake from a micro brewery.

Congratulations and Kanpai to all the Golden Masu Honorees! I am sincerely hoping that 2014 will bring many wonderful sake journeys to us all. Kanpai and Happy New Year to everyone!

]]>1Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=159252013-10-02T21:24:33Z2013-10-02T21:24:33ZThank you for reading the UrbanSake.com RSS Feed!

Recently, I had the good fortune to get invited to introduce some sakes at a cooking class – but this wasn’t just any cooking class, this was a cooking seminar from the chefs of Nobu New York, Nobu Next Door and Nobu 57 at the renowned De Gustibus Cooking School inside Macy’s. I was presenting […]

I was presenting 5 stellar sakes to pair with their wonderful omakase course which we were not only going to eat but also learn how to make.

Each course was presented by a different chef from Nobu and I introduced each sake at the start of each course. The pairings were fun and there was a lot of playing around with “umami”, that concept of savory deliciousness, in both the sakes and the nobu dishes.

The reaction from the students was enthusiastic! Everyone seemed to love the food and sake pairings as well. Check out the food pairings and lots of photos below to get a sense of the evening. If you’re interested in De Gustibus Cooking School, I can’t recommend it highly enough – it’s a great place study fine cuisine!

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=158992013-09-05T22:25:28Z2013-09-05T22:25:28ZThank you for reading the UrbanSake.com RSS Feed!

We’re all sake friends here, right? Well, lucky us because I have a discount code for friends and family of Urban Sake to get $15 off the cost of admission to the Joy of Sake! When you are buying your tickets use code “FAFNY”. Act fast this offer expires Sunday Sept 8th!! Friends & Family […]

We’re all sake friends here, right? Well, lucky us because I have a discount code for friends and family of Urban Sake to get $15 off the cost of admission to the Joy of Sake! When you are buying your tickets use code “FAFNY”. Act fast this offer expires Sunday Sept 8th!!

The Joy of Sake has a record 384 sakes for you to taste plus amazing appetizers from 15 top New York restaurants. And the best part? We’re offering this to our Friends & Family at an exclusive $15 discount!

It’s our way of saying thank you for all your support. We love kicking off the Joy of Sake season with this offer, but like all good things, it must come to an end. So get your orders in at the online ticket store at www.joyofsake.com (promo code FAFNY) or at the Joy of Sake hotline at (888) 799-7242. Remember, our Friends & Family discount expires at midnight on Sept. 8!

A few facts about The Joy of Sake:

This year there are 384 sakes come from every sake brewing region in Japan.
More than half are ultra-premium daiginjo sakes.
Sixty percent—223 sakes—are not available in the U.S. except at the Joy of Sake.
The sakes were bottled in July and arrive in New York in peak condition after an unbroken chain of refrigerated transport.
There are outstanding restaurants and appetizers this year.

]]>0Timothy Sullivanhttp://www.urbansake.comhttp://www.urbansake.com/?p=158362013-08-22T00:20:04Z2013-08-22T00:20:04ZThank you for reading the UrbanSake.com RSS Feed!

Back in 2006, just one year after starting my website, I was proud as a new papa of my fledgling Urban Sake website redesign. I was crowing about my new Sake Directory filled with a whopping 20 sakes! Well, as they say… times have changed! I’ve known deep down it was time for a facelift, […]

Back in 2006, just one year after starting my website, I was proud as a new papa of my fledgling Urban Sake website redesign. I was crowing about my new Sake Directory filled with a whopping 20 sakes! Well, as they say… times have changed!

I’ve known deep down it was time for a facelift, so instead of undergoing microdermabrasion myself, I directed my energies on a long overdue Urban Sake website overhaul. I’ve added a lot of new features and functions that I hope you will find useful for your sake learning and loving. Without futher ado, check out what awaits you in Urban Sake 2013. …and as always Kanpai!

2) Urban Sake Directory
Using the new and improved Urban Sake Directory, you can browse, research and comment on 500+ sakes. If you visit the directory home, you can use the filters on the right hand side to filter the results and browse through many sakes. For example, If you’re looking for a Daiginjo from Akita that uses Yamadanishiki sake rice, we’ve got you covered. You can also leave tasting notes, create custom sake lists and Mark sakes as your favorite. Keep all your sake stuff in one place!

3) Urban Sake Events Calendar
Visit my new and refreshed sake events listing to stay up to date on all the events happening around the nation related to sake. Don’t see your event listed? If you sign up as an Urban Sake Member, you are free to post your own events and get the word out about your sake happenings anytime! Let’s make some events happen!

4) Urban Sake City Guides
Want to know where to find a sake retail shop in Seattle? or sake bars in NY? or sake restaurants in Honolulu? Use our convenient Sake City Guides using google maps and directory listings to zero in on the best of the sake world wherever in the world you might find yourself. Don’t see your favorite sake place? No problem, you can add your favorite sake spots to our guide yourself. Let your fellow sake lovers know what you recommend!

I hope you’ll take the time to join us at Urban Sake and become a FREE member! If you have any questions about sake or about using our new website, don’t hesitate to contact me. I look forward to helping you discover your new favorite sake! Kanpai!